Here's a quick recipe that I threw together the other day. According to the paleo diet, when followed in absolute strictness, demands that no salt be added to your food. This is due in large part to the acidifying effects of sodium chloride. But, I've found that it's all about balance. If you make it a priority to try to do without all the sodium and work on minimizing the amount you consume, you are in way better shape that before. So, for this reason, I tend to use small amounts of sea salt on some of my foods. Since I am spending more money on buying fresh healthy foods, I personally want to make sure my meals taste good. If your the food you cook, doesn't taste good, you're not going to eat it. It's not rocket science.
Tip: I found some organic no-salt poultry seasoning which seems to be a good substitute for my meats.
Preparation:
Place chopped squash in large bowl. Coat evenly with olive oil. Sprinkle on dry seasonings and mix. Place squash in a large cookie sheet of flat baking pan. Bake at 400 degrees for 30-40 minutes. Toss at midway through. Let cool for a few minutes prior to serving.
Coconut Chicken Tenders
Ingredients:
1 lb of chicken breasts, thinly sliced
3/4 cup of coconut flakes
1 egg
2-3 tablespoons of coconut oil
Black pepper
Cayenne pepper
No-salt poultry seasoning
Sea salt (optional)
Preparation:
Thinly slice the chicken breasts and place in a bowl. Sprinkle chicken tenders with black pepper, cayenne, and some salt (you can use either sea salt or no-salt poultry seasoning).
In a separate bowl, beat an egg for an egg wash. In a plate, measure out 3/4 cup - 1 cup of coconut flakes.
Take each chicken tender, bathe it in the egg wash and then pat it down in the coconut flakes until all pieces are coated.
Heat skillet over medium-high heat and add your coconut oil to the pan. When oil is hot, add several of the tenders to the pan and cook until both sides are golden brown. Repeat until all pieces are cooked. You might need to add more oil, depending on how much chicken you had.
Roasted Butternut Squash
Ingredients:
3-4 cups of butternut squash, cubed
2 tablespoons of olive oil
Thyme dry seasoning
Black pepper
Garlic powder
Sea salt (optional)
Preparation:
Place chopped squash in large bowl. Coat evenly with olive oil. Sprinkle on dry seasonings and mix. Place squash in a large cookie sheet of flat baking pan. Bake at 400 degrees for 30-40 minutes. Toss at midway through. Let cool for a few minutes prior to serving.
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